Baked Asparagus Frittata with Goat Cheese

Name: Baked Asparagus Frittata with Goat Cheese
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 8
Ingredients: 1 pound (450 g) asparagus, tough lower stalks trimmed; 2 tablespoons finely chopped shallot; 1 quart (1000 ml) pasteurized egg whites (or from approximately 2 dozen eggs); ¼ cup (60 ml) heavy cream; 4 ounces (125 g) soft goat cheese or feta cheese, crumbled; 1 tablespoon chopped fresh chives; Kosher salt and freshly ground black pepper

Serves 830 mins prep40 mins cook

This light and fluffy baked frittata recipe is made with egg whites, fresh asparagus and soft goat cheese. It’s perfect as an appetizer, supper or brunch dish, as well as for your weekly healthy meal prep.

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Instructions

Preheat oven to 400 (200 C) degrees. Oil a 3-quart baking dish.
Set aside 5 or 6 whole asparagus spears. Chop the rest into ½-inch pieces. Arrange the chopped pieces and the shallot in the bottom of the dish.
Whisk the egg whites, cream, cheese, chives, 3/4 teaspoon salt and about 8 grinds of black pepper in a large bowl until well combined. Pour into the baking dish. Arrange the asparagus spears on top.
Bake 30-35 minutes, until the frittata is puffed, golden on the edges and the center is set.
Cool about 10 minutes before slicing. Serve warm or at room temperature.

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Baked Asparagus Frittata with Goat Cheese

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